Cuban Bean Dip Food

CUBAN-INSPIRED SANDWICH DIP

Cuban-Inspired Sandwich Dip image

Miami tries to claim the Cuban sandwich as its own, but Tampa had it long before Miami. The 2 sandwiches are similar, but Tampa's is the authentic Cuban which has salami. You'll find all the flavors of this popular sandwich in this dip.

Provided by lutzflcat

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Swiss cheese
½ cup mayonnaise
3 tablespoons yellow mustard
1 (8 ounce) package ham, diced
6 ounces pork, diced
⅓ cup diced salami
¼ cup diced dill pickles
3 tablespoons shredded Swiss cheese
2 (8 ounce) loaves Cuban bread

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Add cream cheese and Swiss cheese to a large bowl. Blend well using an electric mixer. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and diced dill pickles until well combined. Spoon mixture into an oven-safe dish. Sprinkle remaining 3 tablespoons Swiss cheese over the top.
Bake in the preheated oven until heated through, 18 to 20 minutes.
Preheat the oven's broiler. Broil the dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
Slice the bread in 1/2-inch-thick slices to use as dippers. Serve with the hot dip.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 10.9 g, Cholesterol 101.9 mg, Fat 37.9 g, Fiber 0.7 g, Protein 24.2 g, SaturatedFat 16.2 g, Sodium 931.2 mg, Sugar 0.9 g

HURRY-UP BLACK BEAN DIP

Hurry-up Black Bean Dip image

If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

Provided by Pableaux Johnson

Categories Food Processor Mixer Bean Super Bowl Kid-Friendly Oscars Cinco de Mayo Tailgating Poker/Game Night Potluck Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 medium red onion, chopped
2 (16-ounce) cans black beans, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon fresh orange or lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 garlic clove, peeled
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
Tortilla chips and, if you're with that sort of crowd, assorted cut-up raw vegetables

Steps:

1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

CUBAN BLACK BEANS II

Cuban Black Beans II image

A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.

Provided by momtoellis

Categories World Cuisine Recipes Latin American Caribbean Cuban

Time 9h45m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound black beans, washed
¼ cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper

Steps:

Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 44 g, Fat 7.8 g, Fiber 10.5 g, Protein 13.8 g, SaturatedFat 1.2 g, Sodium 760.3 mg, Sugar 5.9 g

CUBAN REFRIED BEANS

Cuban Refried Beans image

Serve with chips, or toasted white bread or fill a tortilla, burrito, mixed with chili meat or Cuban picadillo and guacamole, or eat with white or yellow rice.

Provided by Charlotte J

Categories Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 1/2 ounce) can small white beans or 1 (15 1/2 ounce) can preferably cannellini beans
1/2 medium onion, chopped
2 pressed garlic cloves
1/4 cup olive oil
1 spanish chorizo, fried and crumbled
salt and pepper

Steps:

Bring beans to a boil in a saucepan.
Strain liquid and discard.
Loosely mash beans with a fork.
Fry and crumble Spanish Chorizo. Discard fat.
Fry onion till translucent.
Fry garlic in olive oil.
Stir in onion, garlic, olive oil, chorizos and salt/pepper.
Return to saucepan and over low heat stir until heated thoroughly.

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